April 3, 2013

Vegan Orange and Poppy Seed Cake Recipe

To celebrate Veggieful's 1st birthday today, Jerome and I would love to share with you one of our most favourite cakes! This is an amazingly delicious vegan Orange and Poppy Seed cake that is not only mouthwateringly tasty but is also incredibly light and fluffy. It is so beautiful that I can guarantee you won't believe it is vegan or that you made it. Oh my... just talking about it makes me want to eat a piece. The orange "buttercream" adds a delicious creaminess to the cake and another citrusy orangey element. The optional "buttercream" recipe makes more than enough so you can add more or less as needed. You can freeze any remaining cream for future use. So, I really hope that you enjoy this cake as much as we do and I am sure that your guests will love it. I also want to thank all of our Veggieful followers for your unconditional support over Veggieful's first year. So many amazing things have happened and I can't wait to see the progress in the years to come. Enjoy!

Make the cake mixture by adding the flour, margarine, sugar, soymilk, orange juice and vanilla extract to a bowl.

Beat for one minute or so until creamy and fluffy (preferably with electric beaters).

Add in the poppy seeds and orange rind and mix until evenly distributed.

Pour the cake mixture into the oiled cake tin.

Bake for 50 to 55 minutes until browned on top and a skewer comes out clean when poked into the centre of the cake.

Allow to cool completely.

In meantime, make the orange "buttercream" by adding all "buttercream" ingredients to a small bowl and beating until fluffy and creamy.

Once the cake has completely cool, cut as desired. If you want to add a middle cream layer, use a serrated knife to cut the cake in half and add cream between the layers. On the other hand, just add cream to the top of the cake. If you just cream the top of the cake, the slices will look neater when cut and keep its shape better. Your choice!

Serve immediately or refrigerate until needed. Enjoy!

The "buttercream" recipe will make more than enough cream. Just add as much as you need. You can always freeze any remaining "buttercream".

The nutrition
information above is an approximate guideline and does not include
"optional" ingredients.

32 comments
:

Hello! Caster Sugar is a fine granulated sugar that is great for baking. It is not confectioners sugar which is a superfine powdery consistency. Caster sugar's main advantage is the superfine granules which allow it to dissolve quicker and is supposed to give a nicer consistency to your cake. You could substitute regular granulated sugar if necessary or sometimes "bakers sugar" is the same thing :) Hope this helps!

Happy Birthday Veggieful!!I can't wait to make this. I have been making tons of your recipes over the past 3 weeks and ALL are delicious, easy and impress our non vegan friends. :)Best wishes to you both, keep up the amazing work!Kym

I cannot express how excited I am to have found your sweet website after searching for a orange & poppyseed cake as it's got no egg!!! I have an egg allergy - finding egg free cake recipes are so hard. I never thought to search for vegan cakes... Seems so obvious now. I had a quick look through your recipe list & exclaimed aloud to my husband that you have a chocolate brownie recipe. Heart, how it races! So I'll be making this amazing cake during the week and your Anzac biscuits on Anzac Day.

Hello! just popping by to say that I made this cake last week for my boyfriend's birthday..it's nowhere near as gorgeous as yours but man oh man was it scrumptious. I just posted about it on my blog. Thanks for the recipe and thanks for the lovely blog! I'm stoked that my search for cake led me here :)

This cake is truly delicious. It's super fluffy, without the use of baking soda and vinegar (which I'm kind of iffy about using). I made cupcakes and they turned out absolutely beautiful. It's always inspiring to stop by your blog. Keep up the good work!

Hi there, I haven't tried it without margarine but you could add a little bit of coconut oil to the mixture instead. For the icing, it is a "buttercream" so you do need the margarine. You could do a normal icing instead? Hope this helps :)

Hi Madison,My boss has an egg allergy and I I would like to make this for for her birthday. Am I able to substitute the margarine and soy milk for butter and milk (I have these ingredients on hand).Thanks! :)

Hi there! I have never tried it with non-vegan products but I am sure that it would work... however, I would suggest trying a plant-based margarine and soy milk! You may be surprised hehe :) Have a lovely day!

The recipe sounds great! Can't wait to try it out...Although i see that there's no mention of any baking powder or soda bi-carbonate. Will the cake rise without the presence of these ingredients?? Can you please tell me what to do?